French Antillean Cod Fritters (Accras de Morue) Recipe
French Antillean Cod Fritters, also known as Accras de Morue, are a traditional Caribbean appetizer featuring salted cod combined with aromatic herbs and spices, then deep-fried to golden perfection. These crispy fritters deliver a burst of savory flavor, blending the saltiness of cod with a spicy kick from cayenne and aromatic notes from rosemary, garlic, and fresh parsley. Perfect as a snack or appetizer, they are best served hot with a dipping sauce or as part of a festive meal.
- Prep Time: 30 minutes (plus 24 hours for soaking cod)
- Cook Time: 20 minutes simmering cod + 15 minutes frying
- Total Time: Approximately 25 minutes active time plus 24 hours soaking
- Yield: About 20 to 24 fritters
- Category: Appetizer
- Method: Frying
- Cuisine: French Antillean / Caribbean
Ingredients
Seafood and Herbs
- 10oz (about 300g) salted cod
- 3 sprigs rosemary
- 1 garlic clove, peeled and cut in half
- ½ tsp dehydrated garlic / garlic powder
- 1 medium onion, peeled and diced
- 4 spring onions, finely chopped (white and green parts)
- 3 sprigs fresh parsley, stemmed and chopped
Batter
- 1 1/4 cup (150g) all-purpose flour
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp cayenne pepper
- ½ tsp baking powder
- ¼ tsp baking soda
- 2 large eggs, at room temperature
- 1/3 cup + 1 tbsp (100ml) whole milk, at room temperature
Other
- Frying oil (such as canola or vegetable oil)
Instructions
- Prepare the Cod: Soak the salted cod in cold water for 24 hours, changing the water several times to remove excess salt. After soaking, drain the cod and place it in a pot with the sprigs of rosemary and halved garlic clove. Cover with fresh water and simmer gently for about 20 minutes until the cod is tender.
- Flake the Cod: Remove the cod from the pot, discard the rosemary and garlic, and allow the cod to cool slightly. Then, flake the cod into small pieces, removing any bones and skin.
- Mix the Batter Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, salt, black pepper, cayenne pepper, baking powder, baking soda, and dehydrated garlic powder to ensure an even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and then whisk in the whole milk until fully combined. Make sure both are at room temperature for better batter texture.
- Incorporate Cod and Vegetables: Add the flaked cod, diced onion, chopped spring onions, and fresh parsley to the dry ingredients. Mix well to distribute evenly.
- Add Wet Mixture: Gradually pour the egg and milk mixture into the dry ingredients and cod mixture, stirring gently with a spoon or spatula until a thick, cohesive batter forms. Avoid over-mixing to keep the fritters tender.
- Heat the Oil: Pour enough frying oil into a deep fryer or heavy skillet to reach about 2-3 inches in depth. Heat it to 350°F (175°C), which is ideal for deep frying.
- Fry the Fritters: Using a tablespoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry the fritters in batches to avoid overcrowding. Cook each fritter for about 3-4 minutes, turning occasionally until they become golden brown and crisp.
- Drain and Serve: Use a slotted spoon to remove the fritters from the oil and transfer them to a plate lined with paper towels to drain excess oil. Serve immediately while hot, optionally with your choice of dipping sauce or a wedge of lemon.
Notes
- Soaking the salted cod well ahead is essential to reduce the saltiness to an enjoyable level.
- Maintaining oil temperature around 350°F is critical to ensure the fritters cook evenly and become crisp without absorbing excess oil.
- Fritters can be kept warm in a low oven (around 200°F) if making large batches.
- Adjust cayenne pepper amount according to your spice tolerance.
- Use room temperature eggs and milk to help the batter mix more evenly and produce fluffier fritters.
